This spinach oven-baked pizza frittata with spinach, cheese, turkey pepperoni, tomatoes and fresh basil makes for a fun and delicious make-ahead breakfast. Inspired by Chicago deep-dish, and absolutely delicious!
Pizza for breakfast?! You know it. This delicious baked pizza frittata is for you if you’re like me and like cold pizza the next day for breakfast (who doesn’t?!). Inspired by traditional Chicago-style, deep-dish pizza, this frittata packs all of the flavors of pizza into one craveable egg dish!
It’s the perfect combination of veggies, protein, and flavor that’s perfect for breakfast, brunch, lunch or dinner. Super fun to make for a brunch at home, it also works well as leftovers so you can prep it ahead of time to enjoy for the next couple of days.
I love adding greens like arugula on top and slices of avocado to give it even more nutrition and the best part is, it tastes just as delicious as leftovers the next day!
What is a Pizza Frittata?
A pizza frittata is a fun twist on a regular frittata, which is a baked egg dish that is often packed with delicious veggies, protein, and spices. The pizza take on this is to combine pizza flavors like oregano, cheese, pepperoni, tomatoes, spinach, fresh basil and red pepper flakes with the eggs and bake that up for a frittata that looks and tastes like a pizza!
Why is it Called a Frittata?
Frittatas were originally made by frying eggs in oil, so the word frittata is after the Italian verb friggere, which means “fried.” Now, the more popular cooking method is to bake the eggs in the oven, which is what I did with this recipe!
Frittata vs. Quiche
Now that you’re familiar with the good ol’ frittata, what are the differences between a frittata vs. quiche? They both have eggs as the star of the show. But the main difference is that a quiche has a pastry-like crust while a frittata doesn’t have any crust. A frittata also typically contains less dairy in the egg mixture than a quiche.
What Kind of Pan Do I Need to Make a Pizza Frittata?
The pan you choose depends on the type of method you plan to cook your frittata. For a stovetop frittata, a typical non-stick pan with a lid will work great. If you plan to use the stove (as I did here for this baked frittata recipe), a cast iron skillet works great. I recommend letting the eggs set on the stovetop and then finish baking the frittata in the oven.
What Does a Frittata Taste Like?
A frittata can be seen as a cousin to your reliable and tasty omelet. I like to think of it as an omelet in a different shape, with a little bit more volume. Egg will be your predominant base flavor, but depending on the veggies, optional added protein, and dairy you choose to include, it can take on many different flavors per your taste preferences — like pizza! You can also make it dairy-free, and it’s naturally a gluten-free option.
Pizza Frittata Ingredients
I love this recipe because it makes it so easy to include several servings of veggies in one dish. For this pizza frittata, I added tomatoes, spinach, and arugula as my veggies of choice. And to elevate the flavor, I used some of my favorite herbs and spices – garlic, oregano, basil, and red pepper flakes.
- roma tomatoes
- garlic powder
- dried oregano
- turkey pepperoni — I used Applegate’s turkey pepperoni in this recipe but you could substitute for turkey bacon, or regular.
- almond milk
- mozzarella cheese — Use shredded plant-based cheese to keep this recipe dairy free.
- fresh basil
- red pepper flakes
- fresh basil
- arugula (for adding on top )
- avocado (for adding on top )
equipment / utensils
How to Make a Frittata
- Preheat the oven to 400 degrees F.
- Whisk the eggs. Whisk the eggs, spice and salt and pepper together. Add the turkey pepperoni,
- Saute spinach in the skillet. Using a small amount of oil, sauté the spinach on low heat in the skillet until slightly wilted. It doesn’t need to be completely wilted down.
- Pour the egg mixture into the cast iron skillet. Pour the egg mixture into the skillet.
- Let the eggs set in the pan for about 4-5 minutes. Over medium-low heat, let the eggs set in the skillet on the stovetop for 4-5 minutes. This helps to ensure the eggs get cooked all the way through.
- Place in the oven to finish cooking for 10-12 minutes. Place the frittata in the oven for 10-12 minutes to finish cooking.
- Top with arugula and avocado. Slice and enjoy! Remove from the oven, top with arugula, more cheese and avocado if desired.
- Store covered in the fridge for 3-4 days.
Spinach Oven-Baked Pizza Frittata
- 10 eggs
- 1/2 cup almond milk or other milk of choice
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup shredded mozzarella cheese or Italian cheese blend + extra for sprinkling on top
- 1/2 cup turkey pepperoni sliced in half
- 2 cups spinach
- 2 roma tomatoes sliced
- 1 cup arugula
- 2 tbsp. fresh basil chopped
- sliced avocado
- Preheat the oven to 400 degrees F.
- In a medium-sized bowl, combine the eggs, almond milk, garlic powder, dried oregano, red pepper flakes and salt and pepper. Add in the cheese, and turkey pepperoni.
- In a 10-inch cast iron skillet on low heat, sauté the spinach until slightly wilted.
- Pour the egg mixture into the skillet. Top with sliced tomatoes and extra cheese and turn up the heat to medium-low. Let the eggs set for 4-5 minutes.
- Next, place the skillet in the oven for the frittata to bake for an additional 10-12 minutes.
- Remove from oven, top with arugula, more cheese, fresh basil and avocado slices if desired. Enjoy right away and store the leftovers covered in the fridge for 3-4 days.
Other Egg Recipes I Love
If you’re on an egg kick and want to try other egg recipes to scramble things up, here are some other ones I recommend: